Perfect Homemade Bakery-Style Doughnuts (Sonho)

Prepare the sponge by dissolving the yeast (10g) in a small portion of the milk and flour, and let it rise slightly.

In a large bowl, combine the remaining all-purpose flour, sugar, and salt.

Add the egg and the remaining milk to the dry ingredients.

Add the preliminary sponge mixture to the dough.

Warm the margarine or butter in the microwave for about 10 seconds and incorporate it into the dough.

Knead the dough vigorously on the counter for approximately 5 to 10 minutes until you have a smooth and uniform dough.

Place the dough in a container covered with a large bag or plastic wrap and let it rise in a warm place until doubled in volume, especially if the day is cold.

After rising, roll out the dough and cut out pieces of the desired size, placing them on a baking sheet (no need to grease).

Bake the doughnuts in a preheated oven for about 15 to 20 minutes.

For the filling, mix half a small can of sweetened condensed milk, half a small can of heavy cream, the cornstarch (45g or 3 level tablespoons), and the two strained egg yolks in a saucepan.

Cook the filling mixture over low heat, stirring constantly until it thickens and achieves a firm consistency.

Incorporate the vanilla extract (1 teaspoon) into the cooked filling and transfer it to a piping bag.

After baking, cut each doughnut halfway through without completely separating the halves, leaving a joint (the traditional 'mustache' cut).

Generously fill the doughnuts with the custard and finish by rolling them in confectioners' sugar.

Fry the filled and sugared doughnuts in hot oil until golden brown.